jane's stuffed zucchini
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When one attends college 5,000 miles away from home, one does not return for a long weekend. Or for Easter or for Thanksgiving. I was lucky enough to have a dear friend and her family, who who took me (and many others) in when I was a 'holiday orphan'. And when Hurricane Andrew struck New England, her parents even sent food to the dorms!
When I last went back, I was so happy to spend time with my Rhode Island ohana. Even though my friend was on vacation, her parents still let me stay at their home and I ended up visiting with her sister's family too! This recipe is from Jane's kitchen. She made it with gluten-free bread crumbs. I tried it with panko, but prefer using bread crumbs made from asiago cheese bread that I buy at Safeway. I have also found that this is a really good way to use those overgrown summer zucchini that go crazy and grow ginormously overnight. |
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4 medium zucchini, 2 overgrown ones, or
9 small zukes Olive oil 3-4 cloves garlic, finely chopped |
1 small onion, finely chopped
1 cup gluten-free or asiago cheese bread crumbs About 1 cup of shredded mozzarella cheese Parmesan cheese, a few handfuls Hawaiian salt and pepper, to taste |
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Cut zucchini in half length-wise and core them out to make little boats (See left). I used a melon baller. Finely chop the zucchini guts and put them in a bowl.
Set the the zucchini boats into their broiling pan port and then conscript one of your kids to brush them with olive oil. Drizzle olive oil in a pan. Add the chopped garlic and a bit of salt. Cook the garlic for a few minutes. Do Not Allow the Garlic to Burn. Add chopped onion and then chopped zucchini. Cook everything until tender and the liquid is just beginning to evaporate. Add bread crumbs of your choice and cook until the bread crumbs begin to brown and crisp. This is pretty fast with panko and a little slower with bigger bread crumbs. Turn off heat and stir in the mozzarella cheese and then Parmesan. |
It will get melty and a little stringy/sticky. Stuff zucchini/onion/bread/cheese back into the zucchini shells. Sprinkle with pepper to taste.
Grill Directions (Jane's way)
Grill covered until zucchini boat is tender and parmesan is melty. This gives the dish an added smoky character to it.
Oven Directions
Bake at 350 for about 30 minutes or until the tops start to get golden brown.
Grill Directions (Jane's way)
Grill covered until zucchini boat is tender and parmesan is melty. This gives the dish an added smoky character to it.
Oven Directions
Bake at 350 for about 30 minutes or until the tops start to get golden brown.
